compare how much technology we
rely on and that farming can be done
without all that stuff.

VL:Ten years from now, where are
you?

CL:Ideally, managing a large farm
and, ultimately, owning my own farm
somewhere in Vermont, probably a mix
of dairy and beef. It depends on the
markets, but I’d probably start working
for someone else because farms are
expensive. The good thing is that people
are always going to need food.

COOKBOOK

Flour power

Martin Philip, now head baker at King Arthur Flour in Norwich,
had no professional bread-baking
experience when he first applied for a
job there. It took three tries, but Philip
persisted. The former professional opera
singer and New York City corporate
finance manager shares that story
and many others in “Bread: A Baker’s
Journey Home in 75 Recipes.” Through
the corn grit hoecakes of his Ozark
childhood to his own first sourdough
attempts to his daughter’s favorite
birthday cinnamon rolls, Philip takes
delight in making and baking.

“I bake,” he writes, “because it connects
my soul to my hands, and my heart to
my mouth.” A